Lemon Berry Cheese Danish
By Bianca Dodson, @lenoxbakery
Lemon Berry Cheese Danish
By Bianca Dodson, @lenoxbakery
Yield/Serves:
4 servings
- 1- 8oz Cream Cheese Block (room temperature)
- 3 Tablespoons Sugar
- 2 Egg Yolks
- ½ teaspoon Vanilla Bean Paste
- Zest of 1 Lemon
- 1/4 cup Prepared Lemon Curd
- ¼ cup of Mixed Berries (Raspberries, Blueberries and Blackberries)
- 1 Box Puff Pastry Dough (room temperature)
Preheat the oven to 400 degrees Fahrenheit.
In a bowl, mix softened cream cheese, lemon zest, 1 egg yolk, sugar and vanilla bean paste until well combined. Set aside.
In a small bowl, mix the remaining egg yolk and a ½ teaspoon of water to create an egg wash. Set aside.
Once the puff pastry has come to room temperature, lightly roll each sheet with a rolling pin to make the dough a little smoother. Cut each sheet into 4 equal squares.
Brush the edges of the puff pastry with the egg wash then fold the corners into the center of the pastry.
Place a spoonful of cream cheese filling into the centers of each folded pastry and spread evenly.
Bake at 400 degrees Fahrenheit for 15-20 minutes or until the pastry is golden brown.
Once the danishes have cooled, spoon lemon curd directly on top of the cream cheese filling. Top each Danish with berries and sprinkle with powdered sugar.
Enjoy!